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Dutch Draadjesvlees Recipe

A traditional Dutch recipe for stewed beef, known as Draadjesvlees.
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4 hours +


Serves 4

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  • 1 kg stewing beef
  • 50g butter
  • 3 white onions, finely chopped
  • 750ml beef stock
  • 4 cloves
  • 3 bay leaves
  • 1 inch cinnamon stick
  • 1 tsp juniper berries (if possible)
  • 2 tbsp red wine vinegar
  • Salt and pepper to taste


  • Step 1 : Prepare your ingredients

    First, use a paper towel to dry off the excess liquid on your diced meat and season with salt and pepper.

    In a large Dutch Oven or casserole dish, add the butter and heat up until the butter has melted.

    Add the meat to the butter and stir until browned on all sides. Add the onions and stir. Cook until the onions soften and start to caramelise.

  • Step 2 : Cook the stew

    Pour the stock, spices, and vinegar over the meat and onions. Stir thoroughly.

    Bring the stew to a boil, then reduce to a low heat.

    Place a lid on the Dutch Oven/Casserole Pot and leave to simmer for 3 to 4 hours. Check the pot every so often. If the stew looks too thick you can remove the meat, put the heat up on the stew to thicken it, then place the meat back in and warm through before serving.

  • Step 3 : Serve

    When the meat begins to fall apart into the stew, take out any cloves/bay leaves/cinnamon sticks you find.

    Serve over mashed or boiled potatoes for maximum comfort food. This stew also tastes even better the next day, making it a perfect make ahead comfort meal.